Rabbit with Cabbage Rolls

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Rabbit with Cabbage Rolls
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Health Score:
6,7 / 10
1 hr 10 min.


2 Saddle of rabbit (total about 1 kg)
50 grams smoked Bacon
1 onion
1 carrot
4 Juniper berries
4 peppercorns
500 milliliters Red wine
1 Savoy cabbage
1 tsp salt
1 tsp peppers
500 grams Chestnuts (from a jar)
2 Apple
50 grams butter
1 Tbsp sugar
2 cloves
1 Tbsp vegetable oil
2 Tbsps Crème fraiche
How healthy are the main ingredients?
ChestnutsugaronioncarrotJuniper berriesSavoy cabbage

Preparation steps


Trim rabbit and remove backbone and tendons. Chop tendons and backbone. Cut bacon into large pieces, place with tendons and bones into a large pot and fry 5 minutes. Peel onion and carrot, trim and dice both. Add prepared vegetables to the pot and continue cooking for 3 minutes. Add juniper berries, peppercorns, red wine and a little salt. Simmer everything over low heat uncovered for 40 minutes.


Remove outer leaves from the cabbage. Bring a large pot of salted water to a boil and blanch cabbage for 5 minutes then rinse with cold water. Drain chestnuts. Peel apples, cut into quarters, remove core and dice. Melt half of butter in a pan, add apples, sugar, cinnamon and cloves, sauté 3 minutes and season with salt. Add chestnuts and mix well.


Divide cabbage into individual leaves, remove thick ribs and place four 4 cabbage leaves on a work surface overlapping. Spoon some apple-chestnut mixture onto cabbage leaves, fold in sides, roll cabbage leaves around filling and tie with kitchen twine. Continue process for remaining cabbage and apple-chest nut mixture. Pour rabbit broth through a sieve into a pot, place cabbage rolls in the pot, cover and simmer for 10 minutes.


Cut each rabbit fillet into four equal pieces, pound with the smooth side of a meat tenderizer until 2 cm (approximately 1 inch) thick and season with pepper. Heat remaining butter and oil in a pan and fry rabbit on each side for 2 minutes until browned. Mix roasting juices in a bowl with creme fraiche. Serve rabbit on plates with cabbage rolls and creme fraiche sauce.